Zucchini Baked Oatmeal Cups with Chocolate

Created by Laura Wright
5 from 9 votes

My zucchini baked oatmeal cups are a surprisingly hearty grab and go breakfast. Grated zucchini seamlessly blends into the supple texture of these vegan oat cups made with simple ingredients like almond butter, rolled oats, apple sauce, maple syrup, and chocolate chips.

A slight 3/4 angle shot shows a stack of 3 zucchini baked oatmeal cups on a speckled plate. The cups have chocolate chips on top and a worn wooden board is in the background.

Follow these steps at home to prep these wholesome and perfectly spiced zucchini baked oatmeal cups with chocolate chips! With moisture from the zucchini and apple sauce, plus the robust flavour of roasted almond butter, cinnamon, and chocolate, these are such simple and satisfying breakfast oat cups. Enjoy these oatmeal cups to go throughout the week or warmed up.

A 3/4 angle shot shows a bunch of baked zucchini oatmeal cups cooling on a wore rack.
An overhead shot shows ingredients used in a zucchini baked oatmeal cups recipe.
An overhead shot of a hand using a whisk to combine liquid ingredients in a large beige bowl.

This is a fun little grab and go breakfast! It’s also perfect for zucchini season. Of course I love my classic vegan zucchini bread recipe and these chocolate zucchini muffin tops, but this recipe is definitely more breakfast-y. I love the soft and supple warm oatmeal texture of the middle contrasted with the golden and toasty exterior. I find that these oat cups are just sweet enough for my taste. Of course the chocolate adds an extra edge of decadence. If you want to tone it down, I’d go with chopped nuts, raisins or shredded coconut.

Notes on ingredients:

  • Rolled oats and oat flour. I use regular rolled oats; not quick oats. If you’re preparing this for a person that eats gluten-free, I would recommend sourcing certified GF rolled oats and flour. The oat flour helps to bind this recipe and lighten the texture.
  • Maple syrup and apple sauce. Both of these ingredients and sweetness and the apple sauce helps to form the body of this oatmeal cups recipe.
  • Almond butter and coconut oil. Both ingredients add a bit more satiation and supple richness to these treats. You can swap any nut butter you like!
  • Zucchini of course! I like to grate the zucchini on the small holes of a box grater here. The big holes also work though! You’ll just have more obvious pieces of zucchini throughout.
  • Cinnamon, vanilla and chocolate chips. It wouldn’t be a sweet recipe on TFM without these three haha. I prefer mini chocolate chips for a more even dispersal of chocolate :)

Once baked, I like to keep these in a sealed container or bag on the counter for up to 5 days. You can also freeze these baked oats in the same setup! I actually prefer them at room temperature, but heating the oat cups up in a toaster oven or in the microwave makes them a bit more cozy and special.

If you need to be sneaky about some vegetables, I hope that you give this recipe a go!

An overhead shot shows a hand using a measuring cup to portion out oatmeal cups in a muffin tin.
An overhead shot shows a hand topping zucchini oatmeal cups with mini chocolate chips.
A 3/4angle shot shows zucchini baked oatmeal cups on a cooling rack.
An overhead shot shows a split oatmeal cup on a plate next to a cup of coffee and a larger plate with more oat cups on it.

Zucchini Baked Oatmeal Cups with Chocolate

These wholesome and perfectly spiced zucchini baked oatmeal cups are a surprisingly hearty grab and go breakfast. Zucchini seamlessly blends into the supple texture of these vegan oat cups made with simple ingredients like almond butter, rolled oats, apple sauce, maple syrup, and chocolate chips.
5 from 9 votes
A slight 3/4 angle shot shows a stack of 3 zucchini baked oatmeal cups on a speckled plate. The cups have chocolate chips on top and a worn wooden board is in the background.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings 12

Ingredients

  • 1 tablespoon ground flax seed
  • ¼ cup water
  • 1 cup non-dairy milk
  • ½ cup unsweetened apple sauce
  • ¼ cup smooth almond butter
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, from 1 medium zucchini
  • 3 cups rolled oats
  • cup oat flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • ½ cup chocolate chips, plus extra

Notes

  • If you need these to be GF, ensure that you have certified gluten-free oats and oat flour.
  • I prefer using the fine holes of a box grater to shred the zucchini here. Using the big holes works fine too!
  • I like mini chocolate chips here for a more even dispersal of chocolate :)

Instructions

  • Preheat the oven to 350°F. Grease a 12 cup muffin tin.
  • In a large bowl, whisk together the ground flax and water. Let it thicken/"gel" for a couple minutes and then add the non-dairy milk, apple sauce, almond butter, maple syrup, coconut oil, and vanilla extract. Give it a whisk to combine.
  • Bundle the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture over the sink. Add the squeezed zucchini to the wet ingredients and stir to combine. You might have to break up clumps of zucchini with a spatula.
  • To the zucchini mixture, add the rolled oats, oat flour, baking powder, cinnamon, salt, and chocolate chips. Stir with a spatula to combine.
  • Portion the oatmeal batter out into the 12 muffin cups. Sprinkle some extra chocolate chips on top if you like.
  • Bake the oatmeal cups for 25-30 minutes, or until they are golden brown on the edges/tops and a toothpick inserted into the center comes out clean.
26/07/2023
Posted in: autumn, breakfast, gluten free, snack, spring, summer, sweet, vegan, winter

14 comments

Recipe Rating




  • Lauren

    5 stars
    A+ recipe! I’ve made this a least half a dozen times this summer with all the zucchini from my garden. Such a great, portable breakfast to have a on hand.

  • Becky

    5 stars
    Try my lazy person’s version – no squeezing of the shredded zucchini. These are the changes I made. Omit water. Omit flax. Use 2 Tbsp ground chia and mix it with the shredded zucchini and applesauce in a large bowl. Let sit 15 minutes. Add the rest of the wet ingredients to the bowl. Reduce plant milk to ½ cup plus 5 Tbsp. Omitted coconut oil, subbed in avocado oil. Otherwise followed recipe. My partner says I nailed this.

  • Samantha

    5 stars
    Wow, these are such a delight! Wonderfully spiced and perfectly moist. I dotted half of my batch with raisins and the other half with a few chocolate chips. Just a subtle hint of chocolate throughout makes these little morsels perfect for a mid morning bite. I can see these transporting well as a hiking snack along the trail! The large and in charge zucchini’s in my garden will be put to good use with this recipe!

  • Rachel

    5 stars
    These are very nice for breakfast, kind of like a baked oatmeal in a muffin shape. I made a couple of small substitutions but don’t think it changed the character of the recipe at all. Will be repeating this one as I attempt to use up my glut of zucchini this month.

  • Ruby

    Excited to make these! I’m trying to avoid buying oat flour since I already have several GF baking flours on hand. Would Bob Redmill’s all purpose GF baking flour or almond flour work as substitutes for the oat flour here? Thank you!

    • Laura Wright

      Hi Ruby,
      I think either of those would work fine. Also, if you have a food processor or spice grinder, you can simply grind rolled oats in there to make oat flour!
      -L

  • Kirsten

    These look so good! I’m allergic to apple, would mashed banana work as a substitute for the apple sauce?

    • Laura Wright

      Hi Kirsten,
      Mashed banana is a great substitute here! You’ll get a banana bread kinda vibe too–yum!
      -L

  • Claire

    I’m thinking about trying fhese as they really appeal, but honestly will hold off until maybe weight measures are included or I find an alternative that uses them. Given the absence of accurate, (easy!) weights is the only reason I won’t try these, it seems worth mentioning. Useful feedback?

  • Monica

    These look fab, would I be able to sub tahini for almond butter to make these nut-free?

    • Laura Wright

      Hi Monica!
      Yes I recommend substituting tahini for the almond butter here. Sunflower seed butter is another good option, but will turn the finished product green due to its reaction with baking powder.
      -L

  • Lorena

    That was so yummy and fantastic. I loved that.